The amount of Foods that contain 1.8 mg of Vitamin B5 (Pantothenic acid) (1501 - 1510)

• 

  1.14 mg

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 1.6
• 

  1.42 mg

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 1.3
• 

  0.48 mg

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 3.8
• 

  0.39 mg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 4.6
• 

  0.5 mg

  (per 150 g edible portion)

  Buckwheat noodle (wet form, boiled)
  × 3.6
• 

  0.05 mg

  (per 17 g edible portion)

  Tomato chili sauce
  × 36
• 

  0.06 mg

  (per 18 g edible portion)

  Tomato ketchup
  × 30
• 

  0.05 mg

  (per 15 g edible portion)

  Natural cheese (gouda)
  × 36
• 

  0.48 mg

  (per 250 g edible portion)

  Atka mackerel (hirakiboshi)
  × 3.8
• 

  1.01 mg

  (per 630 g edible portion)

  Pummelo (juice sacs, raw)
  × 1.8